Baked Pears in Sugar Glaze
6 servings
90 minutes
Baked pears in sugar glaze are an exquisite dessert of Italian cuisine that combines the sweetness of fruits with a warm spicy note of cinnamon, nutmeg, and ginger. This recipe is inspired by traditional Italian sweets and dates back to when fruits were baked with honey and nuts for a rich flavor. The filling simmered in rum and citrus juice fills the pears with softness and aroma, while the crispy caramel glaze adds sophistication. Perfect as a conclusion to a cozy family dinner or festive feast, this dessert delights not only with taste but also with aesthetic pleasure. Pears baked until soft are enveloped in buttery cinnamon and sugar, creating a rich, warming flavor that is especially enjoyable in the autumn-winter period.
1
Peel and finely chop 1 pear. Place it in a small saucepan, add rum, currants, raisins, brown sugar, peeled and chopped almonds, 1/4 teaspoon of cinnamon, nutmeg, minced ginger, lemon and orange zest and juice; bring to a boil. Reduce heat and cook, stirring, until the mixture is soft enough, about 15 minutes. Remove from heat and let cool.
- Pears: 7 pieces
- Rum: 3 tablespoons
- Dried currants: 2 tablespoons
- Light seedless raisins: 2 tablespoons
- Light brown sugar: 2 tablespoons
- Almond: 2 tablespoons
- Ground cinnamon: 1 teaspoon
- Ground nutmeg: 0.3 teaspoon
- Fresh ginger: 10 g
- Lemon: 1 piece
- Oranges: 1 piece
2
Preheat the oven to 180 degrees.
3
Grease the baking pan with butter. In a separate bowl, mix the remaining cinnamon and 0.5 cup of regular sugar.
- Butter: 4 tablespoons
- Sugar: 0.5 glass
4
Use a small knife to peel the pears in a spiral. Carefully remove the cores from the pears with a melon baller. Divide the filling among the pears and place them in a baking dish. Brush the pears with butter and sprinkle with cinnamon-sugar mixture. Bake until soft, about 40 minutes.
- Pears: 7 pieces
- Butter: 4 tablespoons
- Ground cinnamon: 1 teaspoon
- Sugar: 0.5 glass
5
Let it cool for 10 minutes before serving.